Mexican Chicken Tortilla Soup

Fixate: Mexican Chicken Tortilla Soup

The cool weather will be here right around the corner and I want to be prepared with some new healthy fall weather recipes. As I am cooking this today it is a 90 degree day in the summer but it was so delicious I am picturing the fall leaves sprinkling the ground and this soup simmering on my stove. 

My goal is to try making meals I haven't tried before that are healthy (without my kids even knowing it). This was a success!!!! My daughter and her friend spending the night gobbled this up and asked for seconds. This will be on my new meal plan rotation!

I liked this recipe because I had a favorite chicken tortilla recipe but it was full of sodium canned soups. I needed something healthy and fresh. This tasted so healthy you cannot help but feel great after you eat it! I paired it with toasted grilled cheese.

 One of my biggest challenges in cooking new meals is having all the ingredients that I need to make a new recipe. Enter Peapod. I was able to shop online and they had a HUGE selection of organic ingredients. My closest Whole Foods is 45 minutes away each way so Peapod was a much easier option.

If you are interested in trying recipes from the Fixate it is available for purchase Buy Now

 The night before I got everything out and looked at the recipe. You can cook this up ahead of time and then re-heat for your meal. I also had leftovers and was able to freeze some for next week.

 My tips to make this meal quickly:

• get all the ingredients listed out
• wash, chop and measure out ahead of time

1) preheat oven to 350 degrees

2) bake tortillas for 10 minutes until crispy, cool and then break into pieces. Put 1/2 aside.

3. heat oil on medium heat

4. add onion and celery and cook for 5 minutes stirring frequently

5. Add garlic, cook, for 1 minute, stirring

6. add tomatoes, cook, stirring frequently for 5 minutes 

7. add mixture, 2 cups broth and 1/2 of the toasted tortillas to a blender and blend until smooth

8. add blended mixture to pot. add 4 cups broth, chicken, carrots, oregano, chili powder, salt and pepper and cook until carrots are tender.

9. optional: top with avocado, cilantro, cheese and tortilla pieces (I didn't do this. I just added cheddar cheese).

Ingredients:

• 8- 6 inch corn tortillos
• 2 tsp olive oil
• 1/2 cup chopped onion
• 2 cups sliced celery (4 medium stalks)
• 2 cloves chopped garlic
• 4 medium tomatoes, chopped
• 6 cups low sodium organic chicken broth
• 3 cups cooked boneless, skinless chicken
• 1 1/2 cup sliced carrots (about 3 medium)
• 1 tsp dried Mexican oregano leaves (I couldn't find these so I just used regular oregano)
• 1 tsp ground chili powder
• 1/2 tsp Himalayan salt
• 1/2 tsp ground black pepper
• 1/2 medium avocado chopped
• 1/4 chopped fresh cilantro
• 4 tsp cheese
• This recipe is from Autumn Calabrese's Fixate